Brown Sugar Chicken Stir Fry
Crispy chicken bites in a sweet honey garlic sauce with tender carrots, onions, and homemade fried rice. A quick, flavorful dinner perfect for busy weeknights.
Equipment
- 1 large skillet for frying chicken and vegetables
- 1 small skillet for frying rice
- 1 mixing bowl to prepare the sauce
Ingredients
- 2 large chicken breasts cut into bite-sized pieces
- salt pepper, and garlic salt, to season chicken
- ½ cup all-purpose flour for coating
- 2 tablespoons olive oil for frying
- 1 tablespoon butter
- 1 small onion chopped
- 1 –2 carrots chopped
- 2 cups cooked rice
- 1 tablespoon soy sauce
- extra chopped onion optional
- ⅓ cup honey
- ¼ cup soy sauce
- 2 –3 cloves garlic minced
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1 teaspoon cornstarch optional, for thickening
Instructions
- Season chicken pieces with salt, pepper, and garlic salt, then coat evenly with flour.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook the floured chicken in the skillet until golden brown and crispy; remove and set aside.
- In the same skillet, add chopped carrots and onion; cook until tender and lightly caramelized.
- Return the chicken to the skillet.
- Whisk honey, soy sauce, minced garlic, brown sugar, water, and cornstarch (if using) in a bowl.
- Pour the sauce over the chicken and vegetables; simmer until the sauce thickens and becomes glossy.
- In a separate skillet, fry cooked rice with chopped onion and soy sauce until lightly toasted and fragrant.
- Serve the chicken stir fry hot over the fried rice.
Notes
- Use cornstarch in the sauce for a thicker texture if preferred.
- Fry the rice with onions and soy sauce for extra flavor.
- Store leftovers refrigerated and reheat gently to keep chicken crispy.
- Substitute chicken breasts with thighs for juicier meat.